232 HISTOIRE DE LA POMME DE TERRE. 
‘‘ faisceaux réparateurs”’ being used for the same bundles when the 
system is traced upwards. The ‘‘nodal plexus”’ is formed in reality 
by a “‘réseau gemmaire’’ giving origin to the bundle system of the 
axillary branches, a phenomenon which has not been previously 
described. The type of bundle-course found in the Commelinacee is 
shown to be a modification of the cage ot ee type. 
M. Gravis distinguishes separate “‘histogens”’ at the apex of the 
stem, a distinct periblem with a single layer of initials giving rise 
i 
M. Gravis’s work lends no support to Baranetsky’s recent surprising 
EEE on the differentiation behind the growing point of the 
ocotyledonous stem 
“OF the numerous other points of interest elucidated in this work, 
such as the aqueous function of the epidermis and hypoderm in the 
leaf, the function of the subsidiary cells of the stomata, the true 
nature of the inflorescence, ete., we hav 
dmirable service to botany in carrying out his task so compre- 
hensively and effectively. We cannot take leave of his work without 
noticing the twenty-seven beaatifally executed plates by which it is 
oe A. G. T. 
Histoire de la Pomme de terre, traitée aux points de vue historique, 
biologique, — cultural, et utilitaire. ar ERNEST 
Rozm. Ouvrage orné de 158 figures explicatives et d’une 
planche coloriée itedvaads une aquarelle du xvi® siécle. 
sare Rothschild. 1898. Large 8vo, pp. xii, ” 464. 15 francs. 
hor claims for this handsome volume the merit of being 
important and interesting ints, as noted below. An attempt to 
ent all that might be said on so importan os an item of our daily food 
cultivation, a especi: sikty into France; a second, the tuber 
regarded from _ its inlets. pathologic, cultural, and utilitarian 
standpoints, “The three chapters devoted to the former division 
vies of the wild species of Solanum which produce tubers, with the 
ws held as to their affinity by systematic botanists, such as 
Daal, Alphonse de Candolle, and J. G. Baker. The author con- 
siders that the potato as we know it has been subjected to so long @ 
